Description
This luscious Blueberry Crumble Cheesecake combines a buttery cookie crust with a creamy, rich cheesecake filling topped with fresh blueberries and a crunchy crumble. Baked in a water bath for a smooth texture and perfectly balanced sweetness, this dessert is ideal for special occasions or an indulgent treat.
Ingredients
Scale
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 ½ tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat and prepare pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper to prevent sticking.
- Make cookie crust: In a food processor, combine the digestive or graham crackers and granulated sugar, pulsing until it reaches a fine, sand-like texture. Melt the butter, then add it to the crumb mixture and pulse to combine well.
- Form crust: Press the cookie mixture evenly into the bottom and slightly up the sides of the springform pan using the bottom of a glass to firmly pack and flatten it.
- Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow to cool until just cool to the touch, keeping the oven on for later use.
- Prepare blueberry topping: In a small bowl, gently mix the fresh blueberries with granulated sugar, all-purpose flour, and lemon juice until the flour is fully incorporated. Set aside.
- Make crumble topping: Combine all-purpose flour and dark brown sugar in another bowl. Melt butter and pour over mixture. Use a fork to mix until a crumbly texture forms and no dry flour remains. Set aside with the blueberry topping.
- Beat cream cheese: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Gradually add granulated sugar and mix for another minute on low speed. Scrape down sides and mix additional 30 seconds to ensure thorough blending.
- Add sour cream mixture: In a small bowl, whisk together sour cream and cornstarch until smooth. Add this mixture along with vanilla extract to the cream cheese mixture and mix on low speed until fully incorporated.
- Incorporate eggs: Add eggs two at a time, mixing on low speed after each addition until just combined. Scrape down the bowl sides and mix one final time to ensure even mixing.
- Assemble cake: Pour the cheesecake batter evenly into the prepared springform pan. Evenly distribute the blueberry mixture over the top, followed by the crumble topping.
- Prepare water bath: Bring water to a boil in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan. Set this nested pan setup in another baking or roasting pan, carefully pouring hot water into the outer pan to create a water bath. This prevents cracking and moisture damage. Alternatively, securely wrap the cake pan with triple-layer aluminum foil to protect against water leaks from the water bath.
- Bake cheesecake: Bake for 1 hour and 20 to 30 minutes until the edges are set but the center still slightly wobbly when gently shaken.
- Cool in oven: Turn off the oven and slightly open the door. Let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking.
- Cool fully: Remove the cheesecake from the water bath and place it on a cooling rack. Let it cool completely to room temperature, about 1 hour.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set before serving.
Notes
- Make sure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
- Using a water bath prevents cracks and ensures a creamy texture.
- If using the foil method to seal the pan, double or triple wrap it tightly to avoid water leaking in.
- Do not overbake; the cheesecake should still have a slight wobble in the center when done.
- Allow adequate chilling time for best slicing and flavor development.
Keywords: blueberry cheesecake, crumble topping, baked cheesecake, blueberry dessert, springform cheesecake